Sage Aioli Recipe – Girl Carnivore

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Bring an amazing depth of earthy, herbal flavor to your homemade mayo with this easy sage aioli recipe. Fried crispy sage leaves and bright lemon zest get folded into a creamy garlic aioli base for a uniquely aromatic and versatile sauce that’s about to take your condiment recipes up a serious notch!

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This luscious sage aioli sauce adds an amazing depth of earthy, herbal flavor to your dishes. The woodsy notes of fresh sage pair beautifully with the garlic aioli recipe for a unique treat you will love in the Autumn months.

Searching for a distinctive, gourmet aioli?

Your search ends here! This lemon sage aioli recipe yields a decadently creamy, aromatic sauce that’s bound to impress. We start by making an ultra-smooth, emulsified aioli using our tried-and-true method. Then, we fold in a vibrant toasted sage for that unmistakable herbaceous pop.

The result is a rich, luxurious aioli that’s warmly perfumed with the comforting essence of fresh sage. It has such a unique, enticing flavor compared to plain garlic aioli. We provide tips on getting the perfect sage intensity balanced with buttery garlic notes in your aioli recipes.

This sage aioli makes an incredible accompaniment to dishes like roasted turkey to level up your Thanksgiving dinner, pan-seared chicken or pork. But it’s not just for holidays. Use it as a flavorful spread for sandwiches or a dip for fries and veggies. It even adds an incredible dimension to mashed potatoes! With endless ways to use it, this easy yet gourmet sage aioli will quickly become a kitchen staple.

A bowl of aioli, lemon juice, and a slice of orange on a gray background.

Ingredients for Sage Aioli

  • Unsalted Butter
  • Fresh Sage Leaves
  • Egg Yolk
  • Fresh Lemon Juice and Lemon Zest
  • Mustard
  • White Vinegar
  • Kosher Salt
  • Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
  • Salt and pepper, to taste

Girl Carnivore Expert Recipe Tips

  • We use fresh sage for a robust, earthy flavor. You could use dried sage, but skip the toasting process.
  • When you make the aioli, start with a small amount of the sage mixed into your homemade mayo. Taste and adjust by adding more to achieve the right balance.

How to Use

This is amazing on a veal burger with sweet potato fries. But we also love it on all sorts of things, particularly in the fall, to liven up any dish just like our compound butter recipes.

Add this as a dipping sauce, not just for French fries, but for any roasted vegetable like baby broccoli, roasted butternut squash, or asparagus. Plate it with sheet pan chicken for a vibrant pop of flavor on an otherwise basic dish. Or take basic panko crusted chicken or shake-and-bake pork chops to a whole new level.

It’s great on a pork sandwich piled high with shaved roasted pork loin or even with oven-roasted pork tenderloin. Try it with sous vide rack of lamb or ground turkey meatballs in a creamy soup.

How to Store Lemon and Sage Aioli

Store leftover aioli in a glass jar or airtight container for up to 7 days in the refridgerator. Because this homemade sage-infused mayo uses fresh herbs, we find it loses its brightness after 4 days, so it’s best served fresh. Give it a stir before serving.

Do not try freezing aioli as it will split in as it freezes and thaws, ruining the creamy texture that makes it so good.

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This sage aioli features crispy fried sage leaves and lemon zest folded into a rich and creamy homemade aioli base for an aromatic and bright herbal sauce variation perfect for dipping, spreading and more.

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Fry the sage

  • Start by heating the butter in a small skillet over medium heat.

  • Add the sage and fry until just crispy, about 15 to 20 seconds.

  • Remove from heat and let the sage dry on a paper towel lined plate.

Make the aioli

  • In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.

  • Season with a pinch of salt and pulse to mix two to three times.

  • Set the food processor to spin and slowly pour in the oil from the top.

  • The egg and oil will combine and turn off white, emulsifying into mayonnaise.

  • Spoon in the sage and the lemon zest.

  • Pulse a few more times to combine.

  • Spoon into a resealable jar and chill until ready to use.

If it becomes too thick, use a ½ teaspoon cold water to thin it out.

Serving: 1serving | Calories: 39kcal | Carbohydrates: 1g | Protein: 0.01g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 71mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 0.4mg | Iron: 0.002mg

Course: condiment

Cuisine: French

How to Make sage Aioli Step-by-Step

More Aioli Recipes


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